Description
This recipe brings light coconut notes while maintaining a balanced flavor profile. The lime juice brightens the kombucha and gives it a fun, zesty kick. Add a dash of sugar to sweeten the drink, and you have a recipe that adults and children will enjoy.
Ingredients
- 1-gallon green tea kombucha (128 fl oz or 16 cups)
- 2 oz lime juice
- 1/2 tsp coconut extract
- 1/2 tsp organic cane sugar
Instructions
- Pour the coconut extract, lime juice, cane sugar, and kombucha into a large container or pitcher.
- Stir the mixture for 5 to 10 seconds.
- Pour the mixture into 16 8-oz flip-top bottles, leaving a 1-2 inch headspace.
- Allow the kombucha bottles to undergo a second fermentation by leaving them at room temperature for 3 to 5 days.
- Put one bottle in the refrigerator for at least 6 hours. Taste it. If the flavors and carbonation are to your liking, place the rest of the bottles in the fridge. If it’s not to your liking, allow the kombucha to ferment for another day before refrigerating.
- Enjoy at your leisure.
Notes
You can substitute coconut extract for 1/2 cup of shredded coconut. However, coconut milk isn’t a good substitute because it can coagulate the mixture. Similarly, coconut water is too soft to be an ideal substitute.
You can use other kombucha types like oolong or organic black tea, but I prefer the delicate profile of green tea kombucha the most. If you’re feeling creative, use mango passionfruit kombucha as the base for this recipe.
You can substitute cane sugar for other vegan sweeteners like coconut sugar. Or you can opt out of it altogether.
- Prep Time: 5 minutes
- Fermenting Time: 96 hours